基于响应面法优化低盐增鲜螺蛳粉汤料包配方工艺研究  

Research on the Optimization of Low-sodium and Flavor-enhanced Liuzhou Snail Noodle Source Based on Response Surface Methodology

作　　者：马金魁 李浩纯 黄婉瑜 陈仪珍 黄诗怡 黄晓燕 廖慧 陈诗诗 林倩如 黄晓辰 MA Jinkui;LI Haochun;HUANG Wanyu;CHEN Yizhen;HUANG Shiyi;HUANG Xiaoyan;LIAO Hui;CHEN Shishi;LIN Qianru;HUANG Xiaochen(School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing,Guangdong 526061,China)

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526061

出　　处：《肇庆学院学报》2024年第5期106-113,共8页Journal of Zhaoqing University

基　　金：大学生创新创业训练计划项目(No:202310580020,X202210580148,X202310580150,X202310580151)。

摘　　要：随着生活水平的提高,人们对高盐饮食导致心脑血管疾病的风险日益关注,为了健康,食品减盐策略已成为研究的热点.研究以市面上的螺蛳粉汤料包为研究对象,以总体喜爱程度为响应面值,探讨食品盐及鲜的添加量对产品咸度的影响,并优化得到一款减盐不减咸同时增鲜的螺蛳粉汤料包配方.结果表明,由响应面法优化得到的最佳配方为:氯化钾替代比为40%、玉米本酿粉含量为1.75 g、柠檬酸0.13 g.此时螺蛳粉的感官评分为87.3分.检测结果表明,优化后的低盐螺蛳粉汤料包钠含量为1 151.5 mg/100 g,约为市售螺蛳粉汤料包钠含量的46.98%,且产品的接受度良好.模型验证结果表明数据可靠,具有较好的实际应用价值,为减盐食品加工和研究提供一定的技术指导.With the improvement of living standards,there is a growing concern among people about the risk of cardiovascular diseases associated with a high-salt diet.For the sake of health,reducing salt intake in food has become a research hotspot.This study focuses on the commonly available Liuzhou snail noodle soup packet,us-ing the overall liking degree as the response surface value.It explores the influence of salt and umami additives on the product's saltiness and optimizes a formula that reduces salt without compromising umami in the Liuzhou snail noodle soup packet.The results indicate that the optimal formula obtained through response surface method-ology includes a 40%substitution of potassium chloride,a 1.75 g content of corn brewing powder,and 0.13 g of citric acid.At this point,the sensory score for Liuzhou snail noodles is 87.3.The analysis shows that the sodium content in the optimized low-sodium snail noodle soup packet is 1151.5 mg/100 g,approximately 46.98%of that in commercially available snail noodle soup packets,and the product is well-received.Model verification results confirm the reliability of the data and demonstrate practical value,providing technical guidance for the process-ing and research of low-sodium foods.

关 键 词：减盐 增鲜 响应面试验 螺蛳粉 响应面法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]